Process for the preliminary treatment of raw sugar, after products or the like before refining



Patented June 9, 1931 I v UNITED STATES,

' sooIE'rn ANONYME', or rmrnrronfrfinnpewm, ,coRPoRA T o 1 I PROCESSroayrrm PRELIMINARY m m ies: tawsueart, nrrnnfria onucrs on THE LIKEBEFQnETItEF NI G; I

No Drawing; Application filed. February 11, 1927, Serial K 31675157; andincarnate August 26,1926.

The raw-sugar, after-products or the like, J to be cured in'the refineryis usually submitted at the beginning of this treatment to a preliminaryrefining process (afiinage) ,which i. liberates the sugar crystals fromthe adhering syrup without consideration of the changes which thesesugars experience. durmgthe storage. The syrup is obtained in acondition which requires a repeated treatment.

= By the surface attraction method the sugar introduced, mixed with asyrup of similar composition to that of the syrup adhering to thecrystals, is then exposedto' centrifugal action, and for the completepurification of the crystals in the centrifuge is covered with Water.

The syrup adhering to the crystals of-cthe introduced sugar contains thewhole or I almost the whole of the non-sugarlcompd; nents ofthe-rawsugar or of the after-products. This has the drawback that, since thissyrup in the method described mustbe'further treated, mostof thesenon-sugar contents reach the refinery process. I

It is known that the syrupv present around the sugar from the syrup,likewise if the water of the syrup is slowly evaporated; If, on theother hand, the sugar is stored in moist chambers, the absorption ofwater by the syrup raises the purity of the syrup I These facts are ofconsiderable importance for the further treatment ofthe' sugar inrefineries. If by a suitable storage of the sugar, the purity ofthesyrup adhering to the crystalsisso far lessened that furthertreatment of the syrup is unnecessary, and,

if this syrup is then driven from the crystals, as far as possible bycentrifugal force,'only.

sugar which is almost free from non-sugar contents passes into therefinery; almost the whole of the non-sugariinatter is excluded with thesyrup fromthe further treatment.

According to the invention,'-this result is obtained by treatment of thesugar during IUL E BERGE, or 'IIRLEMONT, BELGIU Assrenoa'ro RAFFINERIErranravronrorsr. I

the storage and by-the employment of centrifugeswith particularly highcentrifugal force, The sugarsare stored in chambers in which 'bydevices,"which may be automatic,

the air is brought to a conditionof moisture I and toa temperature,which allows the sugar to be cooledfand simultaneously freed from its,moisture.- The syrup surrounding the],

crystals may thus be brought to the lowest purityand should maintain its"desugared state'up to its further treatment. 7 I

At thecommencement of the further treat-* mentpthe sugar is-first freedby centrifuges of particularly high centrifugal force from the largestportion'of the adhering syrup.

The means for removing the last residue of 'manner can be allowed tosettle in contact with a- 'syrup of higher purity and, consequently,need onlya verysmall quantity of covering Water for'the. perfectpurification of the. crystals by washing, whereby the maximum yieldinpure crystals is'obtained from the introduced sugar.

' Reference is made to applicants copend- I ing application, Serial No.167 ,598, filed concurrentlyherwith, which has resulted inPatent No.1,77 5,385, September 9, 1980, and in .7

are discussed in detail.

1. The process of reducing the sugar content of syrup adhering to sugarcrystals in raw sugars, and after-products, comprising placing the saidsugar-in a storage chamber,

and regulating the temperature and moistvwhich particularly highcentrifugal forces from the largest portion of the adhering syrup in acentrifuge exerting a particularly high centrifugal force.

2. The process of reducing the sugar content of syrup adhering to sugarcrystals in raw sugars, and after-products, comprising placing the saidsugar in a storage chamber, and reducing the temperature and moisturecontent of the air in said chamber to reduce the sugar content of thesyrup by crystallization, and then freeing the sugar from the largestportion of the adhering syrup in a centrifuge exerting a particularlyhigh centrifugal force.

3. The process of reducing the sugar con-' tent of syrup adhering tosugar crystals in raw sugars, and'after-products, comprising placing thesaid sugar in a storage chamber, and regulating the temperature andmoisture content of the air in said chamber to reduce the sugar contentof the syrup by crystallization to substantially the point of lowestpurity, and then freeing the sugar from the largest portion of theadhering syrup.

4. The process of reducing the sugar content of syrup adhering to sugarcrystals in raw sugars, and after-products, comprising placing saidsugar in a storage chamber, and reducing the'temperature and moistureco11- tent of the air in said chamber to reduce the sugar content of thesyrup by crystallization to substantially the point of lowest purity,and then freeing the sugar from the largest portion of the adheringsyrup.

In testimony whereof I have afiixed my signature.

' JULIEN BERGE.

